Tahini Swirl Brownies – Super fudgey, gooey brownies, topped with a tempting golden swirl of sweetened tahini.
Quite possibly the hardest day of the week.
Hands up, who needs a chocolate hit?!
Its been a hard Monday for me today. The pain though, has been entirely my own fault, and of my own hand; no one could be blamed for my struggle today but myself. Yesterday we celebrated my birthday early, with a champagne brunch at the Conrad hotel. Champagne brunches are something of an institution in Hong Kong, and far and away one of my favourite ways to spend a Sunday. A day of eating rich food and drinking bottomless champagne, however, didn’t leave me feeling my brightest this morning. I could quite happily have turned the alarm straight off this morning and gone back to sleep. I can’t tell you how happy I felt when 5 o’clock finally rolled its way around, and I could take myself home to the sofa!
If you’re finding Monday hard to face today, these Tahini Swirl Brownies might be just the thing for you. They are very chocolatey, very fudgey and very gooey. The tahini brings a delicious nuttiness to the brownies.
I’ve only recently come across the idea of using tahini in sweet dishes and baking. Previously I’d reserved it purely for homemade hummus, or dips like baba ganoush. Increasingly, however, I’ve seen it used across this internet as an ingredient for cakes, brownies, and cookies. I guess it makes perfect sense really, when you think tahini is actually very similar to peanut butter. Recipes like these tahini cupcakes, or this tahini cake had my mouth watering, and saw me desperate to get into the kitchen to try it for myself.
The tahini swirl is made with tahini, brown sugar, just a little vanilla extract, and an egg. The sugar and vanilla sweeten up the tahini, and take away and bitter oily hints that you might find if you used the tahini straight from the jar.
The golden tahini looks so pretty swirled against the darkness of the brownie, and it offers a perfect contrast to the richness of the cocoa.
Have you ever baked with tahini? What recipes can you recommend?
– take care not to over cook your brownies. You want them to be slightly under baked for that deliciously gooey texture.
- ----- for the brownie base
- 220g butter
- 170g caster sugar
- 150g soft brown sugar
- 95g cocoa
- 1 teaspoon vanilla extract
- 2 large eggs
- 115g plain flour
- ---- for the tahini paste
- 30g soft brown sugar
- 100g tahini
- ½ teaspoon vanilla extract
- 1 large egg
- Preheat the oven to 180C/ 160C Fan/ 350F.
- Grease and line an 8x8 inch square brownie tin.
- Put the butter into a medium saucepan, and begin to melt over a gentle heat. Once the butter is about half melted, add the caster sugar, soft brown sugar and cocoa. Continue to heat, stirring constantly, until the butter is completely melted. You should have a thick, rather grainy liquid at this stage.
- Take off the heat and allow to cool slightly for about 5 minutes.
- Beat in the vanilla extract, followed by the eggs. The mixture will start to become smoother and more silky.
- Stir in the flour, and then beat until the mixture is smooth.
- Pour the batter into your prepared brownie tin.
- Next, make the tahini swirl. In a separate bowl, mix together 30g brown sugar, with the tahini, ½ teaspoon of vanilla, and an egg.
- Drop the tahini mixture over the brownies, and use a knife to swirl it together.
- Bake in the preheated oven for about 20 minutes, or until the top of the brownies have set, but they still have a little wobble inside.
- Cool completely, then cut into squares.